Category Archives: Milk preservation techniques

Durham dairy farmer Michael Schmidt was found guilty of selling and distributing raw milk on Wednesday, a decision that overturned his 2010 acquittal.

While it is not against the law to drink unpasteurized milk in Canada, it is illegal to sell it despite the niche demand in Ontario and other provinces.

Health officials maintain that milk must be pasteurized before it is sold, as it can contain pathogens like salmonella, listeria and E. coli – all harmful or deadly if consumed.

But Schmidt, a vocal advocate of food freedom, insists that Canadians shouldn’t be told what they can or cannot drink. He said he won’t give up the fight to endorse and sell raw milk despite the latest court decision.

Like-minded supporters say the pasteurization process kills beneficial micro organisms that aid in digestion and metabolization, among other arguments in favour of the milk.

Do you think people who want to drink raw milk should be able to buy it, if they understand the risks? Should farmers face jail time if they disobey the law? Have you or would you drink unpasteurized milk?

Home pasteurization is easily done on a stove top. Why then is it illegal to buy?

Ontario made pasteurization of milk mandatory in 1938, but Health Canada did not make it mandatory until 1991. Canada bans the sale of raw milk but not its consumption. Although it is illegal to sell raw milk in Canada, consumers can own a share in the ‘source’ cow, which is what dairy farmer Michael Schmidt’s customers do. On Thursday, January 21st, 2010, Justice of the Peace Paul Kowarsky acquitted Michael Schmidt on 19 charges relating to the distribution of his raw milk. Because Schmidt had made diligent efforts to keep his cow-share program operating “within the confines and the spirit of the legislation”, JP Kowarsky concluded that the alleged offence fell into the category of ‘strict liability’; that is, criminal intent (‘mens rea’) could not be proved.

Schmidt had been prepared to do battle on a human rights level, and challenge the statutes on the ground that they violated his basic human right to ‘life, liberty and security of person’. In November of 2009, the Canadian Constitution Foundation (CCF)—an independent, non-partisan, registered charity—announced its support for Schmidt on the grounds that consumers have the rights to choose what they put in their bodies, freedom of contract, and freedom from government regulation that is ‘arbitrary, unreasonable, unnecessary and unfair’. Even the existing cow-share system is an unnecessarily complex response to overly restrictive legislation. However, with Schmidt’s full acquittal, these complex legal issues may go unchallenged.

The Ontario government may choose to let the ruling stand, and live with the reality of cow-share arrangements. However, this is not satisfying the general public, because many people who would like to be able to access raw milk are unable to access a cow-share program; consequently, they have approached the CCF to see if they could pressure the government to change the law. According to Karen Selick (litigation director the CCF), if the government of Ontario wants to take the matter further, it has three options:

1. The government could appeal this decision. This would be a risky move because there is nothing to ensure it would be successful; moreover, it could backfire and escalate the confrontation of citizens and legislators. Schmidt and his long struggle have gained wide public support: the more people learn about his plight and educate themselves on the scientific and potential health benefits of consuming raw milk, the more people will want free access to it.

2. The government could create new legislation that specifically outlaws cow-sharing and/or the consumption of raw milk. However, there is strong opinion that, should the government choose this option, it would be met by public outrage, particularly from the burgeoning ‘food freedom’ movement. Furthermore, this would seem to constitute a breach of human rights at a most basic level, so the government would likely find themselves facing the CCF in court. In addition, policing the personal consumption of raw milk would be costly, if not impossible. Is someone going to be assigned to spy on farmers to ensure they are not sneaking a contraband tipple in the privacy of their own milking parlours?

3. The government could develop a regulatory procedure that would facilitate the sale of certified, safe, raw milk for interested consumers without requiring a cow-sharing arrangement. Schmidt and others—like Ontario raw milk advocate James McLaren—have offered to work with government officials to help develop the certification process. As Selick said in her article ‘Got Milk Justice’ (National Post, January 26, 2010), “Michigan is doing it right now. Why shouldn’t Ontario?”

Option 3 would be not only the most satisfactory solution for consumers, but also the most democratic.

Link to The Bovine: is a blog about rights around access to raw milk ,and chronicles the saga of Michael Schmidt, of Glencolton Farms, and his cow share holders with the authorities over the issue of access to raw milk.

So now that I have two nursing mothers, I’m on the hunt for a decent home dairy goat milking machine. I have been doing research for weeks now off and on, and even have our local librarian helping out with the research (thanks Linda!) into how to milk pygmy goats in particular. If you’ve never seen a pygmy goat teat, imagine milking into a shot glass and you’ll have the proportion about right!

When I’ve been given directions by people ‘in the know’ about milking there is always a whole hand involved, “It’s all in the forearm” they tell me. Of course, none of these theoretical lessons have been with my goats in situ and when I have said how big the teats are their faces have fallen, “Picture milking into a shot glass,” I say as I bring my two hands up and gesture with my index finger and thumb. They look somewhat disbelievingly at me and then they laugh, “Ah, so more a finger action then!”

That is the sum total of Shiraz's teat between my forefinger and thumb!

My friend the librarian has confirmed my suspicions–that anyone who keeps pygmies for milking uses a machine. Trying to milk those little teats, even if successful, will be killer on the fingers. I already have some problems in my index finger thanks to too many years on the computer with a scrolling mouse.

Our improved System One vacuum source will now milk one or two goats at a time. It is lightweight, durable, and draws only 5.8 amps — small enough for household wiring. It has a powerful 1/2 hp motor, oil-less pump, and on-off switch, so you can keep it plugged in. Comes with wheels and handle. In stock and shippable. Our System One vacuum system can be used with any of our bucket assemblies: one goat, two goat, or poly.

This milking system will milk one goat. Our State of the Art electric milking system is first quality, field tested and proven with over 40 years of personal goat-milking experience built into the design. NOT a modified cow machine, but a true Goat Milking Machine with exclusive features not found in any other equipment. Hardly any more clean up than hand milking. Thanks to the belly-pail design NO MILK LINES TO CLEAN.

I have been looking for reviews of the options out there and found precious few. I did find one by Steve Shore. In this article he states:

I bought one from one of the supply houses that was “designed just for goats.”

Reading ‘between the lines’ I take Shore to be saying that the Hoegger unit was the one he sent back (they are the only suppliers to advertise ‘a true Goat Milking Machine’). He goes on to say why he was unimpressed with the product:

It was usable but the small milk bucket wasn’t quite big enough when used on my most productive doe, The foam from the milk would be sucked into the small vacuum tank and the milk bucket was so light that it tipped over easily. Then after using if for less that a month, the electric pulsator quit. I packed it up and sent it back.

It was the Hoegger unit that I was most attracted to simply because of the advertisment of ‘NO MILK LINES TO CLEAN’. After all, how much more perfect could the job of milking get if you don’t have to clean the milk lines?

However, after reading this review, I decided against that particular model and instead found myself concentrating on the similarities and differences between the Parts Dept, Caprine Supply, and the Hamby Dairy Supply systems. Now all I had to do was decide between them. They had very similar specs and pricing, so that didn’t narrow the field much.

What I did find was that the Parts Dept (being true to its name) and Caprine Supply both required that the consumer make several decisions: what size bucket, which milk lines you wanted, and so on. While this might suit some people, I just wanted to click a button and have the machine show up at my place within a few weeks. I didn’t want to have to decide on the size of this or that. Though, the Parts Dept model did hold my attention for quite some time because it was almost exactly like the Hamby model and it was made in the USA, and I like to ‘shop local’ whenever possible!

The final decision came down to design. The Hamby model and the Parts Dept models both came on easy to move trolleys, but the Hamby model was sleek enough to fit the actual milking pale on the trolley whereas the Parts Dept model would leave you to lug the milk pale around.

In the end, the Hamby 1 Goat NuPlus Milker won my vote because:

It is a New Zealand dairy design and I know Kiwis do dairy very well;

I really like the all-in-one-unit complete with cart;

It was the only machine that mentioned a warranty;

and, well, I’m married to a Kiwi…

I will keep you posted as to how it looks when it gets here and how well it functions when I actually start using it!

Got up this morning and did the usual chores. Took the dog for a morning walk and had coffee by the river. It’s the springtime morning routine. Got home and found an urgent message on my answering machine: “I’ve got extra milk. If you want it for cheese then come on over quick and bring containers!”

I immediately dropped all the plans I had for the day and set to collecting suitable containers to bring the milk home in. It is not often that I get such a wonderful opportunity, in fact this is the famous first! I am now busy processing 4 gallons of beautifully fresh milk into mozzarella cheese. I’ll take one batch back to the farmer in thanks, and keep the other three for myself. Will post the how to and photos soon, when my hands are not so full!

I am lucky enough to have access to local milk, but if you don’t, store-bought will work just fine for this recipe.

Ingredients:

One gallon of milk

1/2 cup live yogurt culture

1 cup skim milk powder (optional)

‘High-tech’ equipment needs:

Stainless steel pot (large enough to hold 1 gallon of milk)

Thermometer

4 clean quart jars for storage

Electric heating pad

2 bath towels

Directions:

Pasteurized milk ready for yogurt making.

Place cold milk in pot and, if using, stir in dry milk powder. Carefully heat milk to 195-200 F degrees. Do not boil! Stir gently and hold at temperature for 10 minutes.

Milk cooling in ice water bath.

Place the pot in cold water to cool milk rapidly. Once it is at 116 F degrees, remove pot from cold water.

Have four clean quart jars ready. Equally distribute the yogurt starter among the four jars. Gently pour about 1/2 cup of warm milk into each jar, stir well to blend the starter with the new milk. Pour remaining milk into the quart jars, leave 1/4 inch head space (the yogurt will not grow in volume).

Quart jars on towel on top of heating pad.

Place the four jars on top of a heating pad set on low.

Prepared milk in quart jars wrapped in towel and set on low on heating pad.

Wrap the jars well with two towels and forget about them until the morning.

The finished product!

In the morning, unwrap the jars from the towel and place yogurt in refridgerator. If the yogurt is not thick enough for your liking, decant the yogurt into a jelly bag or tightly woven sieve. Place it over a container that will catch the whey, and refridgerate. Let it drain for a half an hour up to several hours until desired thickness is achieved. If using the skim milk powder, you will automatically attain a thicker product.